Leavening agents are used to make bread and other foods rise, trapping many little air bubbles in the food. This gives the final product a less dense, lighter consistency than it would have if leavening had not taken place. The various methods for leavening include biological and chemical reactions, as well as mechanically trapping air in a substance.
Pages in category "Leavening agents"
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The following 12 pages are in this category, out of 12 total.